Secret Ingredient Four Cheese Lasagna Food

SECRET INGREDIENT FOUR CHEESE LASAGNA

Steps:

• In 10-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain.
• Stir in hot water, milk, sauce mix and uncooked pasta. Heat to boiling, stirring occasionally. Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat; uncover.
• In food processor, place carrots. Cover; process until smooth. Stir processed carrots into pasta mixture. Sprinkle with parsley.

EXTRA CHEESY LASAGNA SKILLET

Steps:

• In 12-inch nonstick skillet, cook beef, mushrooms and bell pepper over medium-high heat 10 to 12 minutes, stirring occasionally, until beef is no longer pink; drain.
• Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
• Gently stir in cheese; cover and let stand 2 to 3 minutes or until cheese is melted.

FOUR-CHEESE LASAGNA

Steps:

• Heat oven to 350°F.
• Brown meat with onions in large skillet. Meanwhile, mix Neufchatel, cottage cheese, 1-1/2 cups mozzarella, 1/4 cup Parmesan and egg until blended.
• Drain meat; return to skillet. Stir in pasta sauce, tomatoes and oregano; simmer 5 min. Remove from heat. Spoon 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1 cup cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce, mozzarella and Parmesan; cover.
• Bake 50 min. or until heated through, uncovering after 40 min. Let stand 10 min. before cutting to serve.

EASY FOUR CHEESE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish. Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles. Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
• Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.

PERFECT FOUR-CHEESE LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and garlic over medium-high heat until browned, 5-7 minutes; drain. Stir in herbs and tomato sauce. In a bowl, mix eggs, cottage cheese, Parmesan cheese, cheddar cheese and 1/2 cup mozzarella cheese., Spread 1 cup meat sauce into a greased 13x9-in. baking dish; layer with 4 noodles, cottage cheese mixture, an additional 4 noodles and half the remaining meat sauce. Repeat last 2 layers. Sprinkle with Italian seasoning and remaining mozzarella cheese., Cover with greased foil; bake until cheese is melted, 50-55 minutes. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 1 to 1-1/2 hours.

SECRET INGREDIENT LASAGNA

Steps:

• Brown ground chuck with onion. Drain off grease and add allspice and garlic. Saute for 3 minutes. Add salt, pepper, fennel, cinnamon, oregano, and basil. Stir until meat is well coated. Stir in tomato paste until meat is well coated. Stir in tomato sauce and water. Simmer covered for 2 hours.
• Boil 18 of the noodles for 5 minutes just to soften. Drain and rinse with cold water. Lay flat on layered paper towels so the noodles do not stick together.
• Mix together ricotta cheese, egg, and ½ cup parmesan cheese.
• Spray a 15 x 11 baking dish with cooking spray. Spread a small amount of sauce on bottom just to keep the noodles from sticking. Then layer in this order: 6 noodles, 1/3 of meat sauce, ½ of ricotta cheese mix, 1/3 cup of parmesan (sprinkle to cover), 1/3 of shredded cheese mix, 6 noodles, 1/3 of meat sauce, ½ of ricotta mixture, 1/3 cup of parmesan cheese(sprinkle to cover), 1/3 of shredded cheese, 6 noodles, 1/3 of meat sauce, 1/3 shredded cheese mix, and 1/3 cup parmesan cheese (sprinkle to cover).
• Cover loosely with aluminum foil and bake at 350 degrees for about 45 minutes until bubbly. Remove foil and continue baking for 15 additional minutes or until the cheese on top browns slightly.

4-CHEESE LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Shred provolone (can use salad shooter).
• Combine all the cheese mixture ingredients and mix well.
• Oil bottom of a 13" x 9" x 2" pan with a thin layer.
• Add 1/3 cup spaghetti sauce (ladle-full) to bottom of the pan.
• Place 3-4 noodles across bottom of the pan.
• Cover with cheese mixture (about 3 tablespoons per noodle) and spread.
• Add 1/3 cup of spaghetti sauce and repeat until top of pan is almost reached.
• Add noodles and then add spaghetti sauce on top.
• Cover with grated parmesan cheese.
• Cover pan with aluminum foil, shiny side down.
• Follow baking direction on back of no-cook lasagna box.

FOUR CHEESE LASAGNA RECIPE

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 6-8 minutes (you want them to be slightly undercooked); drain.
• In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth.
• Spoon a little of the sauce mixture in the bottom of a 9x13 baking pan or dish.
• Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the Parmesan cheese over the noodles.
• Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
• Top pan with foil and place in the freezer.
• When ready to eat, thaw in the fridge overnight.
• Remove from the fridge 30 minutes before baking. Preheat oven to 375 degrees and bake for 30 to 45 minutes or until cheese is bubbly and golden.